Low Carb Monster Cookies
These Low Carb Monster Cookies combine all the indulgence of traditional monster cookies with a guilt-free, keto-friendly twist! Made with almond flour, sugar-free dark chocolate chips, and unsweetened peanut butter, these cookies are loaded with flavor while remaining low in carbs. The addition of chopped almonds and unsweetened coconut flakes brings texture and a nutty crunch, perfectly complementing the rich, buttery base. Sweetened with erythritol and naturally gluten-free, these cookies are a dream for anyone following a low-carb or ketogenic diet. Ready in under 30 minutes with a prep time of just 15 minutes, they’re perfect for a quick, wholesome treat that satisfies your sweet tooth without compromising your health goals. Whether you're meal-prepping snacks or sharing them with friends and family, these delicious low carb cookies deliver on flavor and convenience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened peanut butter
- 0.5 cup Erythritol sweetener
- 0.25 cup Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Dark chocolate chips, sugar-free
- 0.25 cup Chopped almonds
- 0.25 cup Unsweetened coconut flakes
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, erythritol, baking soda, and salt.
In a separate bowl, mix together the melted butter, peanut butter, egg, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Fold in the dark chocolate chips, chopped almonds, and coconut flakes with a spatula until evenly distributed.
Using a tablespoon or cookie scoop, place balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each ball.
Lightly flatten each ball with the back of a fork.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 14.6 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 492 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
